Ingredients:
• 1/2 lb. scrod per person (cod, haddock, tilapia, or pollock)
• lemon juice
• melted butter
• pinch of dill (optional)
• milk
• finely crushed Ritz cracker crumbs

Directions:
Soak fish in milk for at least 1 hour. Oil shallow baking pan or dish.

Remove fish from milk, sprinkle with lemon juice. Put fish in pan with 2 or 3 tablespoons water.

Bake uncovered in preheated 450 degree oven for 10 minutes (for 1 inch thick scrod), then broil (after dotting with butter and sprinkling with cracker crumbs) for 2 minutes until golden brown.

Ingredients:
•1 tablespoon lemon juice
•1 tablespoon Gravy Master
•2 tablespoons vegetable oil
•1/3 teaspoon poultry seasoning
•Salt and pepper to taste
•1/3 cup sesame seeds
•1 (2 1/2 to 3 pound) frying chicken, cut up

Directions:

1. Arrange chicken pieces in baking pan in single layer. Combine lemon juice, Gravy Master, oil and poultry seasoning.

2. Brush over chicken pieces. Sprinkle with salt and pepper and sesame seeds.

3. Cover and bake at 400°F. for one hour. Uncover and bake 15 to 20 minutes longer. Makes 4 servings.

Ingredients:
• 8-10 thin sliced pork chops
• 2 cups honey (use more if needed)
• 1/2 cup soy sauce

Directions:
1. These chops may be grilled or baked in the oven. Grilling on the BBQ is the best. Pour honey into a bowl. Add soy sauce, stirring until sauce is a syrupy consistency. Place chops in a bowl or cake pan and cover with 1/2 of the sauce. (Place balance of sauce in a sauce pan.)

2. Let the chops marinate in refrigerator for as long as you wish. They can marinate all day for a stronger flavor or they can be dipped and grilled. Either way works.

3. Simmer the sauce in the saucepan over low heat until thickened. Store in a glass jar in your refrigerator until you are ready to use.

4. Place chops on grill, brushing fresh marinade onto chops as needed (use the marinade which was stored in the jar but pour it out into a bowl before brushing so as not to contaminate the remaining gravy.)

5. Cook until juices no longer run pink when pierced by a fork. Chops may alternatively be baked in oven.

The above recipe is from cooks.com.

Ingredients:
• 2 lamb loins 1 pound each (lamb tenderloins 4-6 oz. each, use one per tortilla)
• Salt and freshly ground pepper
• 6 plum tomatoes
• 2 tablespoons olive oil
• 4 green onions, finely sliced
• 12 (6-inch) flour tortillas
• 2 cups finely grated Monterey Jack cheese
• 12 ounces goat cheese, crumbled
• Almond mole sauce, recipe follows
• 1/2 cup coarsely chopped cilantro
(You can smoke the lamb and tomatoes in a smoker with apple wood chips)

Directions:
• Cold smoke the lamb and tomatoes. Burn charcoal or wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes.

• Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 minutes.

• Rub the tomatoes with olive oil, remove the cover, add the tomatoes, and continue smoking along with the lamb for 10 minutes. Or buy smoked lamb or use regular lamb and grill in pan.

• Slice the lamb in half vertically and then crosswise into 1/2-inch pieces. Dice the tomatoes into 1/2-inch dice.

• Heat the olive oil in a large sautι pan until almost smoking. Add the lamb, season with salt, pepper, and cook for 1 to 2 minutes until browned. Add the scallions and tomatoes and cook 3 to 4 minutes, for medium-rare doneness.

• Lay the tortillas flat on a surface. Sprinkle 1/4 cup of the Monterey Jack on each of the tortillas place some of the lamb mixture over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise.

Ladle the mole sauce over and garnish with cilantro.

Ingredients:
• 4 to 6-pound chuck roast
• salt and pepper, to taste
• 4 tablespoons extra virgin olive oil
• 1 cup onions, chopped
• pinch of thyme
• a handful of fresh basil (or 1/4 tsp. dried)
• 4 garlic cloves, chopped
• 1 large can tomatoes
• 4 cups beef broth or water
• 1 tablespoon red wine vinegar
• 1 tablespoon prepared mustard
• 4 large carrots, cut in 1 inch chunks
• 3 large potatoes, quartered
• 1/4-1/2 lb. white boiling onions (optional)
• 2 tbsp. flour or 1 tbsp. cornstarch (optional) (stirred into cold water)

Directions:
1. Use a heavy Dutch oven with tight lid. In bottom of pot, heat olive oil and sautι onions in fat until brown and tender.
2. Remove onions and set aside. Season with salt, pepper and flour; roast and brown slowly on all sides.
3. Add vinegar, mustard, tomatoes and 2 cups of the broth or water (using broth will add more of a rich flavor).
4. Cover and cook slowly over low heat for about 90 minutes, or until very tender.
Watch roast and from time to time add a little more broth to keep it from becoming dry.
5. While roast is cooking, prepare vegetables. Add vegetables during the last 45 minutes of cooking; stir in flour or cornstarch if a thicker gravy is wanted. Add browned onions and serve.

Ingredients:
3 pounds smoked pork shoulder
salt and pepper to taste
2 large onions, quartered
6 potatoes, peeled
8 ounces carrots, cut in half
1 large head cabbage, quartered
1 pound fresh green beans, trimmed

Directions:
1. Place the smoked pork into a large pot and fill with enough water to cover.
Season with salt and pepper, cover and bring to a boil. Reduce heat to low and
simmer for about 30 minutes.

2. Add the carrots, potato, cabbage and onions; cover and continue to simmer.
Use kitchen string to tie the green beans into a bundle. Add them to the pot,
cover and continue to cook until the carrots and potatoes are tender, about 25
minutes.

3. To serve, remove pork to a serving dish. Arrange vegetables around it. Allow
the pork to rest about 10 minutes before slicing.

The above recipe is from www.allrecipes.com.

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• (1 pound) pork tenderloin
• 2 sprigs fresh rosemary
• 1/2 cup pineapple preserves
• 1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.

Place one sprig of rosemary under the pork and one on top. Bake pork tenderloin, uncovered, at 425 degrees F for 10 minutes.

Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce.

Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with the remaining sauce.

Ingredients:
•5 large baking potatoes
•4 cups shredded Gouda cheese
•3 chopped green onions
•1 pound pepperoni sausage sticks, quartered and diced

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
3. Lower oven temperature to 350 degrees F (175 degrees C).
4. Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
5. Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
6. Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

Directions:
Dissolve yeast in warm water, then add sugar, salt, oil, and flour, and knead till it is smooth. Let rise until double in bulk, then roll out on two pizza pans.

Pizza Sauce Recipe
• 1 cup tomato sauce
• 1/8 teaspoon salt
• 1 1/4 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon basil
• 1/4 teaspoon oregano
• Dash of black pepper

Directions:
Spread the tomato sauce then sprinkle a little of each spice on top. Then add your Favorite meats or vegetables or cheeses.

Place an oven rack in the middle of the oven. Turn on the oven, setting the temperature at 450F and completely pre-heat, (10 to 15 minutes). You may wish to check the temperature with an oven thermometer.

When the oven is at temperature, place a prepped pizza in the center of the middle rack to allow for maximum air circulation around the pan.

A simple cheese and pepperoni pizza prepared in a 12" diameter pizza pan will bake evenly and thoroughly in a 450F oven on the middle rack in only 12 minutes.

Ingredients:
• 1/2 pound butter
• 2 1/2 cups heavy cream
• 1/2 teaspoon cayenne pepper
• 3/4 cup freshly grated Parmesan cheese
• 1 3/4 cups dry bread crumbs
• 1 1/2 tablespoons chopped flat-leaf parsley
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon ground white pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 large eggs
• 1 1/2 vegetable cups oil
• 4 teaspoons freshly grated Parmesan cheese
• 1 1/2 pounds veal cutlets, sliced
• 8 ounces fettuccine, prepared according to package directions

Directions:
1. Melt butter in a large skillet over medium-low heat; add cream and cayenne pepper. Raise the heat to medium-high and with a whisk whip the cream mixture constantly as it comes to a boil. Reduce the heat and simmer until the sauce has reduced and coats a spoon, about 7 to 8 minutes, whisking constantly. Remove from the heat and gradually add grated parmesan cheese; set aside.
2. In a shallow pan, combine dry bread crumbs, chopped parsley, olive oil, white pepper, onion powder, and garlic powder; mix well.
3. In a separate bowl, beat eggs and grated parmesan cheese. Soak sliced veal in the egg mixture for at least 5 minutes, coating evenly.
4. Meanwhile, heat oil to about 400°F (205°C) in a large skillet. Dredge the veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shaking off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side.
5. Return the cream sauce to the heat

Directions:
* 4 pounds pork spareribs
* 1 cup brown sugar
* 1/4 cup ketchup
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 1/4 cup rum
* 1/2 cup chile sauce
* 2 cloves garlic, crushed
* 1 teaspoon dry mustard
* 1 dash ground black pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan.

2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3. Preheat grill for medium heat. Position grate four inches above heat source.

4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Serves 8

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot.

3. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Directions:
1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of
ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Ingredients:
• 1 lb. pork sirloin cutlets
• chopped onion
• can mushrooms
• tbsp. oregano
• tbsp. butter
• slices bacon
• eggs, beaten
• bread crumbs

Directions:
1. Dip cutlets into egg then bread crumbs. Fry on both sides to brown. Remove from pan and put into baking dish.

2. Fry 8 slices bacon until crisp and put aside. Melt butter and add bacon, onion, mushrooms and oregano. Saute 2 minutes or until onions are clear.

3. Pour over mixture on top of pork cutlets, then pour 1 cup beef broth over it also. Bake at 350 degrees for 45 minutes.

• 12 whole chicken wings
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder

Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate.

Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade.

Place the wings in a shallow baking pan. Bake, uncovered, at 375 degrees F for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking.

Refrigerate any leftovers.